Method

01

Melt chocolate in a heatproof bowl over a saucepan of gently simmering water, turn off heat and cool, add yolks and stir to combine, then add spices. Add cream and fold through to combine. In a separate bowl, beat eggwhites until soft peaks form, then add to chocolate mixture and fold to combine. The mousse should be smooth and even in colour. Spoon into six ½ cup-capacity moulds and refrigerate for 3 hours or until set.

02

For hazelnut praline, place hazelnuts on a baking paper-lined oven tray. Combine sugar and 2 tbsp water in a small saucepan and bring to the boil over medium heat for 5-10 minutes or until light caramel, then pour over hazelnuts and cool completely. Coarsely chop.

"I visited the fabulous Bar Lourinhã in Melbourne recently and
one of the highlights was the chocolate mousse and hazelnut brittle
we had for dessert. Could Matt McConnell be persuaded to part with
the recipe?"
Jo Groves, Darlington, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet
Traveller, GPO Box 4088, Sydney, NSW 2001, or email
us. All requests should include the restaurant's name and
address or business card, as well as your name and address.

At A Glance

Serves 6 people

5 min preparation

10 min cooking (plus setting)

GTSignature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.